Competition cake – Team

The most brioche: Pierre Chauvet

Inspired by the traditional king’s crown, Ardèche chocolatier great Pierre Chauvet creates a braided brioche that combines toasted hazelnut frangipane with flowing hazelnut pralines. €22.50 for 6 people.

Pierre Chauvet, 42, Gambetta boulevard, Aubenas (Ardèche). Delivery anywhere in France from

The coolest: “the Ritz”

Thanks to the talent of its pastry chef, François Perret, the famous Parisian palace offers its classic gallets with upside down puff pastry, highly textured frangipani and almond macaronade. €59 for 6 people.

Ritz Paris, Comptoir, 38, rue Cambon, Paris (Iuh).

The most citrus: Claire Heitzler

The pastry chef envisions a cake flavored with Buddha’s hand, the playful citrus fruit that brings freshness to this composition. Buckwheat completes this picture of light creation. €44 for 6 people.

Claire Heitzler & Producers, 9, rue du Parc, Levallois-Perret (Hauts-de-Seine).

Almond Galette from (DR)

And to top it off… Galette des Reines!

Clarisse Ferreres-Frechon, founder of the communications agency Melchior (like a wise man, you can’t make that up), launches the first issue of Galette des Reines. The principle is simple: on Saturday January 14th, two of the world’s most talented pastry chefs,

Myriam Sabet, from aleph house, and Nina Métayer, from food store, offer their signature galettes for sale at the Fou de Pâtisserie Montorgueil shop run by Julie Mathieu and Muriel Tallandier. The cake will be sold to benefit the Maison des Femmes de Saint-Denis, a place dedicated to supporting women in trouble or victims of violence.

Crazy about Cake, 45, rue Montorgueil, Paris (IIe).

Cyrille Van Der Stuyft’s Cambodian gallery

preparation time : 45 minutes. Time off : 2 hours + 12 hours. Cooking time : 40 minutes at 170°C (ventilated oven) or 50 minutes at 200°C (deck oven)

– Inverted puff pastry with 3 double turns (4°C): 2.1 kg.

– Butter in chunks (12°C): 650 g.

– Traditional French Flour T65 : 250 g.

– Traditional French Flour T657 : 50 g.

– White vinegar : 2.5 g.

– Soft butter: 100 g

For frangipani cream

– Frangipane Cream: 1kg.

Cake by Cyrille Van Der Stuyft, best worker in France 2015. (DR)

Cake by Cyrille Van Der Stuyft, best worker in France 2015. (DR)

Puff pastry preparation. Take the upside down puff pastry made the day before. Roll out the dough to a thickness of 2 mm. Cut 10 discs with a diameter of 22 cm. Place on a baking sheet covered with parchment paper. Reserve at least 2 hours in the fridge.

Preparation of frangipani cream

Put the frangipane cream into the piping bag equipped with nozzle no.12. On a sheet of guitar paper, pipe 5 discs 18 cm in diameter: approx. 200 g frangipane per cake. Store at least 1 hour in the freezer.

Make the syrup following the basic recipe.

Drizzle water over 5 puff pastry discs. Place a disk of frangipani cream on each disk of moistened dough. Place the second disc of puff pastry on top and seal the ends. Flip the pancakes and place them on the baking sheet. Skip the gilding with a brush. Reserve 12 hours in the fridge. Go through the gilding again with a brush. Scratch the bread with a sharp knife. Pierce the scratch with a knife. Bake for 50 minutes in a deck oven at 200°C or 40 minutes at 170°C in an oven with the help of a fan. Brush with syrup as it comes out of the oven.

Cambodian cream recipe

For 1.1 kg of frangipane cream

– Soft butter : 275 gr.

– White almond powder : 190 gr.

– Gray almond powder: 150 gr.

– Cream powder : 40 gr.

– Egg (4°C): 165 g.

– Cold cake cream: 200 gr.

Combine softened butter and icing sugar in the bowl of a stand mixer. Mix with leaves at first speed. Add ground almonds and cream powder. Finish by adding the eggs. Add chilled cake cream. When the dough is homogeneous, smooth it with rum. Movies in contact and cool messages.

– 1 vanilla pod (optional).

Pour water into a saucepan. Add sugar. Heat over medium heat and stir to dissolve the sugar. Continue cooking. If you choose to add a little, scrape the vanilla bean. Bring to a boil and let cool. Strain the syrup through a sieve. Apply by applying a layer with a brush as it comes out of the oven on the selected product.

Recipe taken from Viennese cake, step by step lesson, by Cyrille Van Der Stuyft, Editions du Chêne, 420 pages, €59.90.

Leave a Reply

Your email address will not be published. Required fields are marked *